There’s a definite division between those who support organic plant breeding and those who think they can make organisms and our food better using genetic modification (GM).
I won’t go that way; my position is clear. I don’t think that the hand of man can overcome nature. The most tasty tomato I ever ate was grown at a farm I once stayed at.
So here I bring you some beautiful fresh and colorful food that has been grown traditionally from heritage or heirloom seeds.
Which reminds me of the Chinese theory of the 5 elements (wood, fire, earth, metal, water), the natural flavors (sour, bitter, sweet, acrid, salty), and five colors of food (green, red, yellow, white, black) are all linked in a healthy lifestyle.
Here’s a table showing the relationship between the five elements and the body’s organs, feelings, colors, and taste:
He who takes medicine and neglects diet, wastes the skills of the physician. (Chinese proverb)
Eggplants: Graffiti, natural, white. (Image: Grey Geezer/Wikimedia)
Easter egg radishes, just harvested. (Image: Jen God/Wikimedia)
Blue salad potatoes. (Image: Markus Hagenlocher/Wikimedia)
Cucurbita pepo, edible mini-white pumpkins. (Image: Alana Sise/Wikimedia)
A plum tomato cultivar called Banana Legs. (Image: Manfred Sause/Wikimedia)
Purple cauliflowers. The color is caused by the presence of the antioxidant anthocyanin. (Image: The Marmot/Wikimedia)
Home-grown ‘Purple Haze’ and ‘Egmont Gold’ carrots. (Image: Gordon Joly/Wikimedia)
We tend to think of sweet corn as yellow, but it comes in many other colors . (Jason Wallace/Wikimedia)